Alpet D2 Surface Sanitizer Spray

Yes, when used as directed. Alpet D2 Surface Sanitizer (EPA Reg. No. 73232-1) and Alpet D2 Surface Sanitizing Wipes (EPA Reg. No. 73232-2) are both EPA-registered, NSF-listed Category D2 no-rinse sanitizers for hard, non-porous food contact surfaces — no potable water rinse is required after sanitizing. On food contact surfaces the label claim is 99.999% of the listed bacteria in 60 seconds; on non-food contact surfaces it is 99.9% in 10 seconds. Preclean surfaces before sanitizing, and follow the precautionary statements on the container.

D2 Sanitizers products are very versatile. The surface sanitizer spray is highly effective, quickly cleaning and disinfecting a variety of food contact surface. Our products work well on many hard and soft surfaces. However, always look at the product label to see if it is safe for a specific surface. If you are unsure, you can try a quick test on a hidden spot to check if the material is safe.

This product does not require gloves to be worn when sanitizing high touch, hard surfaces. If you have sensitive skin, you may want to consider wearing gloves simply as a precaution.

The label separates three different claims, and the contact time is what distinguishes them.

Sanitizing, non-food contact — 99.9% in 10 seconds. Applies to both the spray (EPA Reg. No. 73232-1) and the wipes (EPA Reg. No. 73232-2).

Sanitizing, food contact — 99.999% in 60 seconds. The spray names nine bacteria; the wipes name Staphylococcus aureus, Escherichia coli, Salmonella enterica, and Listeria monocytogenes.

Disinfecting, including viruses — 5 minutes. This claim belongs to the spray only. Alpet D2 Surface Sanitizer is an effective virucidal disinfectant against Norovirus (Feline Calicivirus as surrogate), Influenza A H1N1, Hepatitis B, and HIV-1 on hard, non-porous surfaces when the surface stays wet for the full 5 minutes. The wipes carry no virucidal claim.

Common cold and strep are not organisms on either label.

Yes. Listeria monocytogenes (ATCC 19117) is named on the EPA-registered label for both Alpet D2 Surface Sanitizer (EPA Reg. No. 73232-1) and Alpet D2 Surface Sanitizing Wipes (EPA Reg. No. 73232-2). The label claim is a 99.999% reduction on hard, non-porous food contact surfaces with a 60-second contact time. Preclean the surface first, apply so the surface is thoroughly wetted, keep it wet for the full 60 seconds, then allow it to air dry — no rinse required.

To effectively sanitize non-porous surfaces, use a high-quality product like Alpet D2 Surface Sanitizer or Food Safe Wipes. Here’s a step-by-step guide on how to use it for optimal sanitization:

Prepare the Surface: Ensure that the non-porous surface is free from any visible dirt or debris. If necessary, clean the surface with a general cleaner and rinse it thoroughly before applying the sanitizer.Application: For liquid sanitizer, spray Alpet D2 Surface Sanitizer directly onto the surface. Make sure to cover the area thoroughly. For wipes, use Alpet D2 Sanitizer Wipes to wipe down the surface, ensuring that the entire area is saturated with the sanitizer.‍Dwell Time: Allow the product to remain on the surface for the recommended dwell time to ensure effective sanitization. This is typically around 60 seconds, but always check the product label for specific instructions.‍Wipe Down (if necessary): After the dwell time, you can choose to wipe the surface down with a clean cloth or towel if desired, although many sanitizers are designed to leave a residue that continues to protect the surface.‍Drying: Allow the surface to air dry completely to ensure that any remaining sanitizing agents can continue to work effectively.‍Safety Precautions: Always follow safety instructions on the product label. Ensure proper ventilation in the area during application and use personal protective equipment (PPE) if recommended.

By following these steps using Alpet D2 Surface Sanitizer or Food Safe Wipes, you’ll ensure that non-porous surfaces are effectively sanitized and safe for use, reducing the presence of harmful pathogens such as bacteria and viruses.

The use of sanitizing stations is based on rules and the risk level. Usually, you find these stations at every entrance and exit of food handling areas. They are also used when footwear touches possible contaminants.

Surfaces in food processing areas can get contaminated by bacteria like Salmonella and norovirus, so it is important to clean and sanitize them often with a foodservice surface sanitizer spray. Sanitize whenever there is a chance of contamination and at least every four hours. Use the right amount, which is usually a few fluid ounces per gallon of water, and rinse if needed. The cleaning frequency may change based on the product you use and how you apply it.